Auntie’s Blue Corn Mush

Some mornings start slow. The kind where the world is quiet, the air still cool, and the only thing that makes sense is something warm in your hands. That’s when you make blue corn mush.

Aunties have been making this forever—blue cornmeal stirred over the stove, thickened just right, served steaming in a bowl. It’s simple, steady, the kind of food that holds you. But here’s the thing: it doesn’t need fixing, just a little finishing. A drizzle of Old Man John’s cinnamon honey brings out the deep, nutty flavor of the corn, the kind of sweetness that makes you close your eyes for a second.

This isn’t just breakfast. It’s history in a bowl.

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Recipe (Serves 2)

Ingredients

• ½ cup blue cornmeal

• 2 cups water

• ¼ tsp salt

• ½ tsp juniper ash (optional, but it adds a traditional touch)

• Old Man John’s cinnamon honey, for drizzling

Instructions

1. In a pot, bring water to a boil.

2. Slowly whisk in the blue cornmeal, stirring constantly to avoid lumps.

3. Add salt and juniper ash, if using. Keep stirring until the mixture thickens, about 5 minutes.

4. Remove from heat and let it sit for a minute.

5. Serve warm with a generous drizzle of Old Man John’s cinnamon honey.

Eat it slow. Let it settle. Some foods just feel like home.